FOOD POISSONING

ARINA MUFIDA ERSANTI, M.EPID

Food poisoning is any
illness or disease that
results from eating
contaminated food
CAUSE OF FOOD POISONING

Food allergy is an
Parasites are organisms abnormal response to a
Bacteria and viruses are that derive nourishment Most food poisoning is
the most common cause caused by bacteria, food triggered by your
and protection from body's immune system.
of food poisoning. The other living organisms viruses, and parasites
symptoms and severity rather than toxic Some foods, such as
known as hosts. In the nuts, milk, eggs, fish,
of food poisoning vary, United States, the most substances in the food.
depending on which But some cases of food crustacean shellfish, tree
common foodborne nuts, peanuts, wheat or
bacteria or virus has parasites are protozoa, poisoning can be linked
contaminated the food. to either natural toxins or soybeans, can cause
roundworms, and allergic reactions in
tapeworms added chemical toxins.
people with food
allergies.
 SYMPTOMS OF FOOD POISONING

Symptoms may range from mild to severe

Serious long-term effects associated with
and differ depending on the germ you
several common types of food poisoning
swallowed. The most common symptoms of
include:
food poisoning include:
• Upset stomach • Kidney failure
• Stomach cramps • Chronic Arthritis
• Nausea • Brain and nerve damage
• Vomiting • Death
• Diarrhae
• Fever
• Dehydration
POPULASI AT RISK

Pregnant women

Children younger than 5 years

Adults age 65 and older

People whose immune systems are weakened due to illness or

medical treatment
FOOD POISONING DUE
TO BACTERIA

Food poisoning can either be due to bacteria,

viruses, organic or inorganic poisons
TRANSMISSION

 Transmission is through the consumption of food contaminated with the bacteria

or its toxins. Infection can sometimes result from a contaminated water supply
and via milk that has not been pasteurized
CONTROL AND PREVENTION

 All suspect food must be destroyed and if it is part of a common foodstuff, then all must be
traced and disposed of.
 The source of contamination, such as an abattoir, must be looked for and control measures
implemented.
 Prevention is by proper cooking of food and personal hygiene.
 Where repeated attacks occur, a search for a carrier should be made amongst food handlers.
 Anyone with a septic or discharging sore should be banned from handling and preparing food
 Food must be stored, prepared and cooked properly
 Establishments that prepare food, such as restaurants and hotels, should be regularly
inspected and certified.
FISH POISONING
Fish poisoning is a specific form of food poisoning caused by toxins present in the fish or shellfish
when they are caught or which develop due to partial decomposition taking place if they are not
eaten straight away or refrigerated.
 Symptoms are normally mild with paraesthesia (tingling and burning sensations or
pain and weakness), malaise, sweating, diarrhoea and vomiting, but in the young
or those who have consumed a large quantity of poison, the condition is more
serious.
 Respiratory and motor paralysis can occur, often resulting in fatalities.
Neurological symptoms can persist for some time after the original illness
TRANSMISSION

 Transmission is through eating

fish that has not been
refrigerated or already contains
the toxin.
 Not transmitted from person-to-
person
CONTROL AND PREVENTION

 All freshly caught fish should be

gutted and refrigerated as soon
as caught, unless cooked and
eaten straight away